Ingredients

The following ingredients have 13 Servings
  • 6 slices bacon
  • 1 pound 90% lean ground beef
  • 1 ½ cups chopped yellow onion
  • 28 ounces pork and beans (drained)
  • 28 ounces pork and beans ( with liquid (don't drain))
  • 30 ounces kidney beans ((2 15-ounce cans) drained)
  • 15 ounces pinto, lima, white, or black beans (drained)
  • 1 ½ cups BBQ sauce
  • ⅓ cup brown sugar (packed)
  • 2 tablespoons cider vinegar
  • 1 teaspoon liquid smoke flavoring
  • ½ teaspoon salt (plus additional to taste)
  • ½ teaspoon freshly ground black pepper (plus additional to taste)

Instruction

  • Preheat oven to 350 degrees F.
  • Place the strips of bacon in a Dutch oven. Place over MEDIUM-HIGH heat and cook until crisped, flipping halfway through. Transfer the cooked bacon to paper towels to drain. When cool enough, break it into small pieces and set it aside.
  • Drain all but a scant amount of the bacon grease from the pot and return it to the heat. Place the ground beef and onion in the Dutch oven and cook, stirring to break up the beef until it is cooked through and the onion is tender. Drain the grease from the pot and return it to the heat.
  • Add the drained pork and beans, pork and beans with liquid, kidney beans, and pinto or other beans. Stir in the BBQ sauce, brown sugar, vinegar, liquid smoke, salt, pepper, and crumbled bacon.
  • Cover the Dutch oven and bake for 1 hour in the preheated oven. Taste and season with additional salt and pepper, if desired.
  • Transfer any leftovers to a freezer container and freeze for up to 3 months.